Caramel Apple Pie
Sweet and lightly spiced, this Caramel Apple Pie is all about celebrating crisp apple flavor without hiding it behind loads of spices. Chunks of apple are cooked down with a homemade salted caramel sauce, a splash of bourbon, and a little bit of cinnamon are baked in a buttery and flaky double pie crust. It’s a classic pie to welcome apple season. Yields: 10-12 slices. 1 x 9″ or 10″ pie.
Servings
10-12slices
Cook Time
45-60minutes
Servings
10-12slices
Cook Time
45-60minutes
Ingredients
All Butter Double Pie Crust
Salted Caramel Sauce
Caramel Apple Pie
Instructions
All Butter Double Pie Crust
  1. In a medium bowl, whisk together the flour, granulated sugar, and salt. Using your finger tips, rub in the cold cubes of butter until you have mostly pea-sized chunks of butter covered in flour with a few larger chunks as well. Using a knife or your fingertips, stir in the vodka and apple cider vinegar until large clumps begin to form. Add in the ice water 1 Tbsp at a time until you can form the dough into a ball. Divide the dough in half and form into two balls, using your fingertips to pinch together any dry bits into the dough. Shape the dough into two flat discs and wrap in plastic wrap. Chill for 30 minutes to 1 hour.
  2. Lightly flour your countertop or work surface. Roll the dough into a rectangle, about 12″ x 4″. Fold the top 1/3 of the dough to the center. Fold up the bottom 1/3 of dough to overlap with the top half. Rotate the dough 90 degrees and repeat the rolling and folding process. Rotate 90 degrees and repeat one more time. Wrap in plastic. Using a rolling pin, gently press down to flatten the dough and bring any remaining dry bits at the edges together. Allow the dough to chill and rest in the refrigerator for at least 1 hour or overnight. While the dough is chilling, make the caramel sauce.
Caramel Sauce
  1. In a medium saucepan, heat the granulated sugar over medium-high heat. As the edges begin to caramelize, lift the pan and give the caramel a shake to redistribute any remaining sugar. Once the caramel reaches a deep amber color, remove the pan from the heat and immediately whisk in the butter. The caramel will bubble. While still whisking, slowly pour in the warm cream. Stir in the vanilla and salt. Pour into a glass container or a jar and allow the caramel sauce to cool and thicken. You should have about 2/3 cup to 3/4 cup or 175 grams of caramel.
Caramel Apple Pie
  1. Peel and slice the apples into 1/2″ chunks. Place the apple chunks into a large saucepan or soup pot. Stir in the lemon juice, vanilla, brown sugar, granulated sugar, cinnamon*, 1/2 cup of the salted caramel sauce, salt and bourbon. Allow the apples to cook over a medium heat for about 15 minutes until the apples soften and get juicy. Whisk 1 Tbsp + 1 tsp of corn starch into 1 Tbsp of water. Stir into the apple mixture and allow to cook for another minute. Remove the apples from the heat and transfer to a shallow dish or bowl. Allow to cool completely. The juices should thicken as the mixture cools.
  2. Preheat the oven to 400°F. Grease a 9″ or 10″ pie dish. Roll out the pie dough until it’s a little bit larger than the pie dish. Gently place the dough into the prepared pie plate, pressing against the sides to fit the dough snug into the dish. Sprinkle 2 Tbsp almond flour over the bottom of the pie dough. Spoon half of the apple mixture into the prepared crust. Pour the remaining caramel sauce over the apples and cover with the remaining apple mixture.
  3. Dot the top of the apples with small pieces of butter. Roll out the second half of the pie crust and top the pie, if covering the full pie, use a knife to slice the lid and create air vents for the steam to escape while baking. Crimp as desired. Brush beaten egg over the lid of the pie.
  4. Place the pie on a large baking sheet and bake on the middle rack of the oven for 20 minutes. Reduce the oven heat to 350°F and continue to bake an additional 25-40 minutes until the crust is cooked through and the juices from the apples are thick and bubbly. Remove the pie and allow to cool on a wire rack for at least 4 hours before slicing.
Recipe Notes

*Substitute 1/2 tsp of the ground cinnamon with a chai spice blend for an extra boost of flavor.

I like to use a combination of Granny Smith and Golden Delicious apples. Both hold their shape well in the pie and the Golden Delicious are sweet while the Granny Smith bring a bit of tartness to the table.

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